Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

Table 3

Parameters of lactic acid concentration changes during fermentation of cereal and pseudocereal substrates with Lb. rhamnosus GG.

Substrate	𝑘acid [mg kg^−1 h^−1]	𝜆acid [h]	𝑐0 [mg kg^−1]	𝑐end [mg kg^−1]
RF	53.07^d	1.58^a	11.27^b	349.98^d
RG	24.31^a	2.50^b	0.00^a	221.16^b
BF	78.81^e	3.12^c	52.51^c	529.31^f
WBF	192.85^g	7.43^e	64.14^d	559.60^g
AF	40.42^c	8.30^g	136.40^g	205.15^b
AG	195.91^g	7.35^e	124.09^f	644.21^h
BWF	152.95^f	7.61^f	0.00^a	391.14^e
WBWF	53.22^d	7.38^e	81.05^e	220.40^b
WOF	32.02^b	5.00^d	0.00^a	174.66^a
MG	51.83^d	4.80^d	0.00^a	271.47^c

RF: rye flour, RG: rye grain, BF: barley flour, WBF: whole barley flour, AF: amaranth flour, AG: amaranth grain, BWF: buckwheat flour, WBWF: whole buckwheat flour, WOF: whole oat flour, MG: millet grain.
𝑘_acid: rate of lactic acid concentration changes, 𝜆_acid: lag phase of lactic acid concentration changes, 𝑐₀: initial concentration of lactic acid, 𝑐_end: final concentration of lactic acid.
a--hMeans within a column with different superscript letters are significantly different (P < 0.05).